LAB NOTES: Vegan ( Nina’s ) Aquafaba Butter

    Hello All,
Wayne AKA The Mad Food Scientist here.
I’ve made vegan butter before, however, recently while exploring mayonnaise made from Tofu and Aquafaba I stumbled across a recipe for vegan butter that uses aquafaba. I’ve tried it and it’s the best vegan butter I’ve made. Here’s the link for Nina’s Game Changing Aquafaba Butter ( https://plantepusherne.dk/vegan-aquafaba-butter/ )

ORIGINAL: 
NGREDIENSER
3 tbsp aquafaba (45 ml and yes, it’s chickpea water)
7 tbsp coconut oil (1 dl – I prefer virgin coconut oil but you will taste the coconut. Odourless coconut oil will make it VERY buttery))
20g/4 tsp cold pressed rapeseed oil, canola or olive oil ( or a similar oil that you like the taste of. Or try a blend!)
1 tsp apple cider vinegar (or freshly squeezed lemon juice)
1/8 tsp Lactic Acid
1/2 tsp salt 

SÅDAN GØR DU
Let the coconut oil melt gently until it’s almost all liquid. Remove the pan from the heat and let the rest melt. Add your rapeseed or other preferred oil. Let the oil mixture cool to room temperature.
Pour the (just under room temperature cold) aquafaba in a narrow container with the salt and vinegar. Start blending it with an immersion blender/stick blender.
With the blender running, slowly pour the oils in, all while making sure all oil thoroughly incorporated before you add more. It should take a couple of minutes to add all the oil

09 November, 2024: Vegan Nina’s Aquafaba Butter: Experiment #02

NGREDIENTS:
45g aquafaba ( https://dcl.accelsim.com/2024/11/23/lab-notes-aquafaba-a-how-to/ )
100g/7 tbsp coconut oil 
20g/4 tsp Sunflower seed oil
1 tsp apple cider vinegar (or freshly squeezed lemon juice or if you have, 1/8 tsp of lactic acid)
1/8 tsp Lactic acid
1/2 tsp salt  ( I upped it a bit:  K9 )
1/4 tsp Tumeric ( I added it to give the butter a yellow/orange-ish colour  )

METHOD: 
Let the coconut oil melt gently until it’s almost all liquid. Remove the pan from the heat and let the rest melt. Add your rapeseed or other preferred oil. Let the oil mixture cool to room temperature.
Pour the (just under room temperature cold) aquafaba into a 1 quart Mason jar with the salt and vinegar. Add the Oils. I’m using the same method that I use to make vegan mayonnaise. Start blending it with an immersion blender/stick blender. I’m not futzing around and adding oil slowly.

LAB NOTES: 09 November, 2024
I doubled this batch.
I also substituted Sunflower seed oil for the olive oil.
I added tumeric to lend a more butter like colour.

OBSERVATIONS: 09 November, 2024
This vegan butter is dead easy to make. Is easily used.
and packs a very butter like flavour.
This is easily my preferred Vegan Butter.
I used the method that I use to make mayonnaise and put everything in a quart Mason jar and used my immersion blender. 
Thank you to Nina for this recipe.
If you have any comments, suggestions, or ideas of something you’d like me to try out. Please do use the Contact button and send it on over.

I’ll continue Fooling Around And Finding Out in the Domestic Culinary Lab.